Add seasoning. Cook about 15 minutes. In a separate bowl, add cornstarch and make a paste with a small amount of the water, gradually adding the remaining water. Add this water to the crawfish and continue cooking about five more minutes or until thickened. Add parsley, mix well, and then remove from stove. Fill puffs equally with the crawfish filling. Top each puff with grated processed cheese. Top with crushed sliced almonds.

Return filled puffs to oven and bake for a few more minutes to melt cheese. Remove from oven and sprinkle a small amount of the fresh parsley over each puff. Serve immediately.